Preheat oven to 350°F | 177°C.
Arrange the cubed rolls into a single layer onto several sheet trays and toast the bread until it is light golden in color, about 15 minutes. Transfer them to a large bowl.

In a separate bowl, add the pumpkin seeds and coat with the oil and salt. Place onto sheet trays and toast for 10 – 12 minutes, or until golden brown.

In a large Dutch oven, over medium heat, add the butter and allow it to melt. Add the chorizo and break it apart with a spatula as it cooks. After about 6 minutes, add the cumin, coriander, onions and bay leaves. Cook for another 10 minutes, until the onions turn brownish-red in color. Add the garlic and oregano and cook for 3 minutes more. Deglaze the pan with your beer of choice and remove from heat. Pour this mixture over the bread cubes and add 2 cups of the pumpkin seeds and crumbled goat cheese. Lightly season with salt and pepper and toss to combine all the ingredients. Let the mix rest so the bread can absorb the beer from the chorizo.

Roast the pasilla peppers over an open flame burner or on a grill until all sides are slightly charred.

Place peppers in a large bowl and cover with plastic wrap, allowing them to steam for 20 – 30 minutes, making them easier to peel. Remove the charred skin and make a small slit on the side of each pepper, to extract the seeds.

To fill the peppers, take a medium-sized handful of the stuffing and lightly squeeze it, making a similar shape to the pepper. Insert the stuffing into the slit cut in each pepper, and using the palms of your hands, re-form the pepper by pressing it together. Place them into a lightly oiled casserole dish or roasting pan. Arrange the peppers in rows and heat through in the oven for about 20 minutes. Any remaining stuffing can be divided among ramekins and baked with the peppers.

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